Stuffed Cabbage a.k.a. Pigs-in-the-Blanket

Dinner, Stuffed cabbage! Ready to go into the oven and Perfect on another COLD day.... Stuffed with Ground Beef, Rice, Green and Red Peppers, Onion, Garlic Oregano, Salt and Black Pepper.

The Outer cabbage leaves that you use to wrap the meat mixture need to be blanched in boiling water for from 30 seconds to a minute to make pliable.

I surround my little "piggies" with a mixture of sauerkraut and Ro*Tel mild diced tomatoes with chilis.  Non-spicy diced tomatoes works fine, too.

Next I bake in a 325˚ oven for 60 minutes.